Passionfruit Curd

Ripe passionfruit, 11
Large Eggs, 2
Egg yolks, 2
Caster sugar, 150g
Unsalted butter, 100g
Citric acid, a pinch

Put the seeded pulp of 10 of the passionfruit into the food processor and process for a minute or 2.

Strain into a jug or bowl.

Beat the eggs, egg yolks and sugar together until thick and creamy.

Melt the butter over a low heat in a heavy-based pan, add the sugar-egg mixture when the butter has melted. Add the passionfruit juice and keep cooking gently, stirring constantly until thickened. The curd is thickened sufficiently when it can coat the back of a wooden spoon.

Remove from the heat and strain in a sieve into a bowl to remove lumps if there are any.

Add the citric acid and remaining passionfruit seeds to the curd, pulp and all.

Stir to combine.

Place glad wrap over the curd to prevent a skin from forming and leave to cool.

Refrigerate once cool.

This is wonderful mixed with some whipped cream.